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Stir It Up

Type: Vegetables
Serves: 4 people

Recipe Ingredients

  Tofu Marinade
1/2 cup 118mlWater
1/4 cup 59mlTamari
2 tablespoons 30mlSesame oil
1 1/2 teaspoons 7.5mlBrown rice vinegar
1 1/2 teaspoons 7.5mlMinced garlic
1 1/2 teaspoons 7.5mlMinced ginger
1   Salt
2 cups 474mlFirm tofu in 1/2" cubes
  Stir Fry Sauce
5 tablespoons 75mlMirin (sweet rice wine)
7 1/2 tablespoons 112mlTamari*
5 tablespoons 75mlWater
5 tablespoons 75mlMaple syrup
1 1/4 tablespoons 18mlSesame oil
2 1/2 tablespoons 37mlArrowroot
1/2 teaspoon 2.5mlRed miso paste
  Stir Fry
1 tablespoon 15mlOil
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlMinced ginger
1   Red pepper flakes
1 cup 237mlThinly-sliced daikon radish
1 cup 110g / 3.9ozThinly-sliced carrots
1/2 cup 118mlThinly-sliced zucchini
1/2 cup 118mlThinly-sliced yellow squash
1 cup 237mlThinly-sliced English cucumbers
1/2 cup 118mlThinly-sliced red peppers
1/2 cup 31g / 1.1ozDiced green onions, plus
3 tablespoons 45mlDiced green onions
3 cups 711mlShredded nappa cabbage
1 cup 237mlShredded red cabbage
1/4 cup 59mlShredded green cabbage
1/2 cup 118mlStir fry sauce
2 cups 474mlMarinated cubed firm tofu - (listed above)
2 cups 320g / 11ozCooked brown rice
1 tablespoon 15mlToasted sesame seeds

Recipe Instructions

* Tamari is similar to but richer than soy sauce and is available in Asian food sections of most grocery stores.

For the Tofu Marinade: Place the water, tamari, sesame oil, vinegar, garlic, ginger and salt in a bowl and whisk together. Gently stir in the tofu to coat. Cover the bowl and refrigerate for an hour. Stir, then cover and refrigerate for another hour.

For the Stir-Fry Sauce: Place the mirin, tamari, water, maple syrup, sesame oil, arrowroot and miso paste in a bowl. Whisk until the miso and arrowroot are completely dissolved and all ingredients thoroughly incorporated. Stir well before using. Makes 1 cup. Use half for this recipe, reserve half for another use.

For the Stir Fry: Heat a wok over medium-high heat, then add the oil. Add the garlic, ginger and red pepper flakes. Saute until fragrant, about 30 seconds. Add the daikon, carrots, zucchini, yellow squash, cucumbers, red peppers, half a cup of the green onions and the cabbage and saute 3 to 5 minutes, stirring occasionally. Add the stir-fry sauce and tofu, and stir until the sauce reduces into the vegetable mix. Serve over the brown rice. Garnish with the remaining green onions and sesame seeds.

This recipe yields 4 servings.

Each serving: 542 calories; 27 grams protein; 57 grams carbohydrates; 10 grams fiber; 25 grams fat; 4 grams saturated fat; 0 cholesterol; 2018 mg. sodium.

The Los Angeles Times, 09-24-2003


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